Vanilla Cream Filling

We use this dreamy vanilla cream between the layers of our Classic Chocolate Cake, but it tastes fantastic with almost any cake recipe.

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Ingredients

Yields:
18
servings

1 c.
milk

2 1/2 tbsp.
flour

1 c.
butter

1 c.
confectioners' sugar

1 tsp.
vanilla extract

orange food coloring

Directions

Prep Time:
0:35

Total Time:
0:35

Whisk the milk and flour together in a medium saucepan. Cook over medium heat, whisking constantly, until thickened, about 5 minutes. Transfer to a bowl and cool to room temperature.

Beat the butter and sugar together in a bowl until fluffy. Beat in the vanilla and the milk mixture until smooth. Stir in the food coloring until blended and desired color.

Fit a pastry bag with a long, narrow tip and fill halfway with cream filling. Insert the tip into the trimmed cake bottoms and fill each. (Note: Cake will feel heavier in the hand after it is filled.) Use the remaining filling to decorate the tops of each glazed cake.

Tips & Techniques

Time-saver: Use mascarpone cheese in place of the filling. Find it in the dairy case or from Vermont Butter and Cheese Co., $5.50; butterandcheese.net

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